Linton Hopkin’s Buttermilk Fried Oysters with Remoulade
Serves: 4 to 6
Hands On Time: 30 minutes
Total Time: 45 minutes
1 cup mayonnaise
1/2 cup Creole mustard
2 tablespoons hot sauce
1 tablespoon honey
1 teaspoon garlic, finely chopped
1/8 teaspoon cayenne pepper
1/2 teaspoon filé powder
1/4 scallion, minced
2 1/3 cups cornmeal
2 1/3 cups all-purpose flour
1 tablespoon Creole seasoning
1 teaspoon kosher salt
2 cups (20 to 20) shucked Southern oysters, stored in their own liquor
2 cups buttermilk
Peanut oil, for frying
To make the remoulade: In a medium bowl bowl, whisk together all ingredients. Transfer to a storage container, cover and refrigerate, in needed, for up to one week.
To make the oysters: Line a large plate with wax or parchment paper.
In a large bowl, whisk together the cornmeal, flour, Creole seasoning and salt.
Drain the oysters and combine with the buttermilk in a large bowl. Toss to coat.
One at a time, remove the oysters from the buttermilk, letting any excess drip off, and toss in the flour mixture to coat. Press on the flour mixture to make sure it adheres to the oysters. Transfer the oysters to the prepared plate.
Heat 2 inches of peanut oil to 375 degrees over medium-high heat in a large, heavy-bottomed pot. Alternatively, heat peanut oil to 375 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with a brown paper bag.
Fry the oysters in batches of six until golden brown and just cooked through, about 90 seconds. The oysters will curl slightly when done. With a slotted spoon, transfer the oysters to the paper bag-lined plate. Repeat with the remaining oysters.
Serve the oysters hot with the remoulade.
About the recipe
This recipe comes courtesy of Atlanta Chef Linton Hopkins. In the remoulade, Linton prefers to use homemade mayonnaise or Duke’s mayonnaise. Zatarain’s makes his favorite Creole mustard. Use a Louisiana-style hot sauce such as Crystal or Trappey’s. For the fried oysters, use oysters no larger than a half-dollar. Linton prefers buttermilk over beaten eggs under the breading; it adds a tangy touch to the briny oyster, along with perfect thickness to bind the cornmeal and flour.